Julie's Cranberry Salad
Recipe: #14840
October 20, 2014
Categories: Desserts, Salads, Fruit Salad, Gelatin Salad, Side Dishes, Cranberry, Christmas, Thanksgiving, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Gelatin/Jello, more
"A delightfully different cranberry salad, bursting with crunch and flavor. I can only find cranberry gelatin at holiday time, but you can substitute black cherry. Cook time is chill time."
Original is 16 servings
Ingredients
Nutritional
- Serving Size: 1 (126.9 g)
- Calories 215.2
- Total Fat - 4.9 g
- Saturated Fat - 0.5 g
- Cholesterol - 0.1 mg
- Sodium - 98.7 mg
- Total Carbohydrate - 41.2 g
- Dietary Fiber - 1.7 g
- Sugars - 37.5 g
- Protein - 4.1 g
- Calcium - 20.8 mg
- Iron - 0.6 mg
- Vitamin C - 5.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Dissolve gelatin in boiling water. Refrigerate for 1/2 hour or until it begins to gel.
Step 2
While gelatin chills, put cranberries in food processor along with sugar until finely chopped.
Step 3
Dice remaining ingredients and stir into cranberry mixture.
Step 4
After gelatin has chilled 30 - 60 minutes, and once sugar has fully dissolved into fruit mixture, add gelatin to fruit mixture, stirring well.
Step 5
Chill in fridge 3-4 hours, or until firm.
Step 6
Transfer to a pretty serving bowl and serve chilled.
Tips
No special items needed.
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